Taco Spaghetti ! How To Make It?

One-pot taco spaghetti offers a speedy weeknight meal option, seamlessly blending all your favorite taco ingredients with spaghetti instead of traditional taco shells. Ideal for those evenings when the prospect of tackling a pile of dirty dishes is daunting, this recipe consolidates the entire cooking process into one pot, from browning the beef to simmering the sauce, and even boiling the spaghetti. Here are some key tips to elevate your one-pot spaghetti experience:

1. Opt for lean meat: Using lean ground beef ensures just the right amount of fat to cook the onions and garlic without the need for draining excess grease. For variation, ground turkey or chicken can also be substituted.

2. Cook spaghetti in the same pot: Although unconventional, boiling pasta in the sauce enhances flavor cohesion. Breaking the spaghetti in half facilitates stirring and serving, while the pasta water contributes to a creamy cheese sauce consistency.

3. Embrace the Velveeta and cheddar combination: Velveeta lends velvety smoothness to the cheese sauce, complemented by the sharpness of cheddar for added flavor. Alternatively, a Mexican blend or Colby Jack can replace sharp cheddar.

4. Garnish with cilantro and sour cream: Fresh cilantro and tangy sour cream enhance the vibrancy of the dish, cutting through the richness. Additional toppings such as pico de gallo, sweet corn kernels for texture, or avocado for creaminess, further personalize the taco spaghetti experience.

Have you tried this recipe? Share your feedback and experiences in the comments below.


– 1 lb. lean ground beef (93% lean)
– 1 small yellow onion, finely chopped
– 4 cloves garlic, finely chopped
– 4 cups water
– 1 (14.5-oz.) can diced tomatoes, preferably Rotel
– 1 (1-oz.) packet or 2 tablespoons homemade taco seasoning
– 8 oz. spaghetti
– 4 oz. Velveeta cheese or American cheese, cut or torn into pieces
– 1 cup (4 oz.) sharp cheddar cheese, shredded
– 1/2 cup chopped fresh cilantro, plus more for serving
– Sour cream or Mexican crema, for serving (optional)


1. In a large pot over medium-high heat, cook ground beef, onion, and garlic, stirring occasionally, until the beef is browned, about 5 to 6 minutes. Add water, tomatoes, and taco seasoning, then cover and bring to a boil.

2. Break spaghetti in half lengthwise and add it to the sauce. Reduce heat to medium, cover, and simmer until the pasta is tender, approximately 12 to 14 minutes.

3. Remove the pot from the heat and stir in the Velveeta, cheddar, and cilantro until the cheese is melted. Serve topped with additional cilantro and sour cream, if desired.

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